Strawberry Icebox Cake
This strawberry icebox cake is an easy no bake dessert recipe layered with graham crackers, a fluffy whipped cream cheese filling and sliced strawberries. A summertime favorite!
Ingredients
- 2 boxes graham crackers
- 1 pint heavy cream
- 8 ounce package cream cheese
- 5 Tablespoons granulated sugar
- 1 ½ teaspoons vanilla extract
- 1 pint strawberries , sliced
- ½ pint strawberries , cut in half (for top of cake)
- ¼ cup melting chocolate wafers , optional
Instructions
- Prep: Line a 9×9″ pan with the graham crackers and set aside.
- Fluffy whipped cream filling: Pour heavy cream into a large bowl and mix with an electric mixer on medium-speed until a stiff peak forms, about 4 to 5 minutes. Then add the cream cheese, 5 Tablespoons sugar and 1 1/2 teaspoons vanilla. Mix just until smooth.
- Spread 1/3 of the mixture onto the graham crackers. Then layer 1/3 of the sliced strawberries on top. Repeat with 3 layers. Save the strawberries you’re putting on top, until ready to serve.
- Chill. Place icebox cake in the refrigerator for at least one hour, to allow the graham crackers to soften.
- Add the top layer of strawberries right before serving. Slice and drizzle chocolate on top if desired.
Notes
Graham crackers: You can use chocolate graham crackers or even vanilla wafers for the base if you prefer.
Slice thin: Slice the strawberries that you're layering into the cake extra thin so that there aren't huge chunks in the middle.
Freezer: I place my cake in the freezer 30 minutes before serving so that it firms up.
Berries: Feel free to use other type of berries, like blackberries, blueberries or raspberries.
Nutrition
Calories: 529kcal, Carbohydrates: 63g, Protein: 7g, Fat: 28g, Saturated Fat: 14g, Cholesterol: 75mg, Sodium: 525mg, Potassium: 267mg, Fiber: 3g, Sugar: 24g, Vitamin A: 840IU, Vitamin C: 35mg, Calcium: 107mg, Iron: 3.1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
